Nutritional Facts

Directions

In a food processor, combine the cream cheese, onions, lemon peel, salt and pepper; cover and process until smooth. Transfer to a small bowl; stir in salmon. Spread over tortillas.

In a small bowl, toss arugula with olive oil and lemon juice; place over salmon mixture. Roll up tortillas tightly and wrap in plastic wrap. Refrigerate for 2-3 hours. Cut each roll-up into nine slices.Yield: 3 dozen.

Originally published as Smoked Salmon Pinwheels in Light & Tasty
December/January 2007, p30

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.